If you’ve ever craved a comforting yet vibrant noodle dish, Korean noodles (Japchae) will win your heart instantly. This beloved Korean stir-fry features chewy sweet potato noodles tossed with tender beef and crisp vegetables, all coated in a savory-sweet soy-sesame glaze. It’s a perfect balance of textures and flavors — light yet satisfying, elegant enough for guests, and easy enough for weeknights. Whether you’re serving it warm or at room temperature, each bite bursts with umami and pure comfort.

Table of Contents

Why You’ll Love This Recipe

Quick & Flavor-Packed: From marinating to mixing, this dish comes together in under an hour, loaded with deep, satisfying flavor.
Wholesome Ingredients: Sweet potato noodles, lean beef, and fresh vegetables make it a balanced, nutrient-rich meal.
Beautifully Versatile: Delicious hot, warm, or chilled — ideal for family dinners, potlucks, or packed lunches.
Authentic Yet Simple: Captures classic Korean taste with ingredients you can find anywhere.
Comfort in Every Bite: The glossy noodles and sesame aroma are pure feel-good food that delights every palate.

Ingredients Needed

For the Beef (Choose one option)

600g / 1.2 lb bone-in beef short ribs (recommended), trimmed and cut off the bone
300g / 10 oz boneless beef short ribs (recommended)
300g / 10 oz scotch fillet or boneless rib eye, tenderized if preferred

For the Beef Marinade

2 tsp soy sauce (light or all-purpose)
2 tsp white sugar
2 tsp finely minced garlic
½ tsp freshly ground black pepper

For the Noodle Dressing

¼ cup soy sauce (light or all-purpose)
2 tsp white sugar
½ tsp finely minced garlic
1½ tbsp sesame oil
½ tsp cooking or kosher salt
½ tsp freshly ground black pepper

For the Noodles & Vegetables

250g / 8 oz sweet potato noodles (dangmyeon), dried
4 tbsp vegetable oil (or any neutral oil)
1 tsp cooking or kosher salt, divided
1 onion, halved and sliced into ¼″ wedges
3 green onions, cut into 2″ pieces (white and green parts separated)
200g / 7 oz fresh shiitake mushrooms, stems removed and sliced thinly
2 carrots, peeled and cut into thin batons
1 red bell pepper, thinly sliced
4½ cups tightly packed baby spinach leaves
2 tbsp toasted white sesame seeds, for garnish

How to Make Korean Noodles

1. Quick Beef Marinade

Cut the beef into thin strips (about 5mm thick and 5cm long). If using short ribs, trim any excess fat and slice off the bone before cutting. Combine the beef with the marinade ingredients in a bowl, toss well, and let sit for 15–20 minutes while you prep the other ingredients.
👉 Tip: A short marination is enough — it tenderizes the beef and infuses flavor without overpowering the noodles.

2. Prepare Sauce & Noodles

In a large mixing bowl, whisk together all the noodle dressing ingredients and set aside.
Cook the sweet potato noodles according to package directions (usually 8 minutes in boiling water). Drain well, rinse briefly under cool water, then shake off excess moisture. Add the noodles to the bowl with the dressing but don’t mix yet — they’ll absorb the flavors later for maximum taste.

3. Cook the Vegetables (Batch 1)

Heat 2 tbsp oil in a large non-stick skillet over high heat. Add the sliced onion, white parts of green onion, and mushrooms along with ½ tsp salt. Stir-fry for about 2½–3 minutes, until softened but not browned. Transfer them to the bowl with noodles.
👉 Why this step matters: Cooking in batches keeps the vegetables crisp and bright instead of soggy.

4. Cook Remaining Vegetables (Batch 2)

In the same pan, heat 1 tbsp oil over high heat. Add carrots and bell pepper, stir-fry for 1½ minutes, then toss in spinach, green onion tops, and the remaining ½ tsp salt. Cook another 1½ minutes until the spinach is just wilted. Transfer all to the noodle bowl — still don’t mix yet.

5. Sear the Beef

Add the last 1 tbsp oil to the pan. Stir-fry the marinated beef for about 1½ minutes, until lightly golden and just cooked through. Transfer it to the noodle bowl.

6. Mix Everything Together

Add most of the sesame seeds (save some for topping). Now gently toss everything together until the noodles are evenly coated with sauce and glossy.
👉 Visual cue: The noodles should glisten, and the vegetables should still look vibrant.

7. Serve

Transfer to a serving platter or bowl, sprinkle with the remaining sesame seeds, and enjoy!
This dish tastes best warm or at room temperature — perfect for gatherings or meal prep.

Serving and Storage Tips

Serving: Pair with Korean side dishes like kimchi, pickled radish, or a simple cucumber salad. For extra shine, drizzle a little more sesame oil just before serving.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat or microwave in short bursts, adding a splash of water or soy sauce to refresh the noodles.

Helpful Notes

Protein swaps: Use chicken, pork, or tofu for a different twist — just marinate the same way.
Make it vegetarian: Omit the beef entirely and double up on mushrooms for an earthy flavor.
Sweet potato noodles: These chewy glass noodles (dangmyeon) are naturally gluten-free and key to authentic texture.
Meal prep tip: Keep noodles, sauce, and veggies separate until ready to eat for best texture.

Korean Noodles (Japchae)

These Korean Noodles (Japchae) combine chewy sweet potato noodles, tender beef, and crisp vegetables in a glossy soy-sesame glaze. This colorful stir-fry is bursting with umami, texture, and comfort — perfect for family dinners, potlucks, or quick weeknight meals. Serve warm or at room temperature for an authentic Korean favorite that’s as beautiful as it is delicious.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Servings: 4 servings

Course: Dinner, LUNCH, Main Course

Cuisine: ASIAN, Korean

Calories: 410

Ingredients Method Notes

Ingredients

For the Beef (choose one)

300 g beef short ribs or rib eye thinly sliced into strips

For the Beef Marinade

2 tsp soy sauce
2 tsp white sugar
2 tsp garlic finely minced
0.5 tsp black pepper freshly ground

For the Noodle Dressing

0.25 cup soy sauce
2 tsp white sugar
0.5 tsp garlic minced
1.5 tbsp sesame oil
0.5 tsp kosher salt
0.5 tsp black pepper

For the Noodles & Vegetables

250 g sweet potato noodles (dangmyeon) dried
4 tbsp vegetable oil
1 onion halved and sliced into ¼″ wedges
3 green onions cut into 2-inch pieces, white and green parts separated
200 g shiitake mushrooms stems removed and thinly sliced
2 carrots cut into thin batons
1 red bell pepper thinly sliced
4.5 cups baby spinach leaves tightly packed
2 tbsp toasted sesame seeds for garnish

Method

Step 1 – Marinate the Beef: Cut beef into thin strips. Combine with soy sauce, sugar, garlic, and pepper. Toss well and marinate for 15–20 minutes.
Step 2 – Prepare Sauce & Noodles: Whisk all noodle dressing ingredients in a large bowl. Cook sweet potato noodles according to package directions (about 8 minutes), drain, rinse briefly, and add to the bowl without mixing yet.
Step 3 – Stir-Fry Vegetables (Batch 1): Heat 2 tbsp oil over high heat. Add onion, white parts of green onion, and mushrooms with ½ tsp salt. Stir-fry 3 minutes, then transfer to the noodle bowl.
Step 4 – Stir-Fry Remaining Vegetables (Batch 2): Add 1 tbsp oil to the pan. Stir-fry carrots and bell pepper for 1½ minutes, then add spinach and green onion tops. Cook 1½ minutes more until wilted. Transfer to the noodle bowl.
Step 5 – Cook the Beef: Add 1 tbsp oil to the pan. Stir-fry marinated beef for 1–2 minutes until golden and cooked through. Add to the noodle bowl.
Step 6 – Combine: Sprinkle with most of the sesame seeds, then gently toss noodles, beef, and vegetables until evenly coated and glossy.
Step 7 – Serve: Transfer to a platter, garnish with remaining sesame seeds, and serve warm or at room temperature. Drizzle extra sesame oil for added shine if desired.

Notes

Sweet potato noodles (dangmyeon) give Japchae its signature chewy texture and are naturally gluten-free. Marinate beef briefly for flavor without toughness. Cook vegetables in batches to keep them crisp and colorful. Serve with kimchi or pickled radish for a full Korean experience.

Conclusion

This Korean noodles recipe brings together everything we love about Korean home cooking — balance, color, and comforting satisfaction. Each forkful delivers chewy noodles, juicy beef, and crisp vegetables coated in a sesame-soy glaze that tastes as good as it looks. Whether it’s your first time cooking Korean food or you’re already a fan, this dish guarantees smiles at the table.
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Frequently Asked Questions (FAQ)

Can I make this gluten-free?

Yes! Sweet potato noodles are already gluten-free — just be sure to use gluten-free soy sauce or tamari.

Can I prepare it ahead of time?

Absolutely. Japchae tastes great at room temperature, so you can make it a few hours in advance. Store components separately if possible.

What can I use instead of beef?

Chicken, pork, or tofu all work well. Just adjust cooking time — tofu should be pan-fried until golden before mixing.

Why are my noodles too sticky?

You may have overcooked them or not drained them well. Rinse quickly under cold water and toss immediately with dressing to prevent sticking.

Can I freeze Korean noodles?

Freezing isn’t recommended — the noodles lose their chewy texture when thawed. Refrigeration is best for short-term storage.